Confession: These were supposed to be cupcakes, but the ingredients turned it into more of a dense cake batter. Awesome mistake. This cake is so moist and so full of flavor that it's kind of hard to believe it's macro friendly.

Use frozen raspberries instead of fresh because they tend to keep their sweetness better once they're baked. Plus if you're baking these in winter then you won't have to worry about them being in season – they were picked at their peak and then frozen.

So don't fight your sweet tooth. Give it what it wants... without wrecking your diet.

Ingredients

1 Cup Bob's Red Mill low carb baking mix

1/2 Cup coconut flour

1/2 Cup Splenda (the kind made for baking that's equal to sugar, cup for cup)